Sausage and Mushroom Quiche
Equipment
- 9-inch pie dish A standard glass or ceramic dish works best for even baking.
- Skillet For browning the sausage and sautéing mushrooms.
- Mixing bowl To whisk the eggs and cream.
- Whisk Essential for combining the custard mixture.
- Measuring cups and spoons
- Oven Preheated to 375°F for baking.
Ingredients
For the crust
- 1 store-bought or homemade 9-inch pie crust pre-baked for 10 minutes
For the filling
- 1 tablespoon olive oil
- 1/2 pound Italian sausage casing removed (or use ground sausage of your choice)
- 1/2 cup chopped yellow onion
- 1 1/2 cups sliced cremini or button mushrooms
- 1 garlic clove minced
- 4 large eggs
- 1 cup half-and-half or heavy cream for a richer version
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or Italian seasoning
- 1 cup shredded Swiss or Gruyère cheese cheddar works too
Optional Add-ins
- A handful of baby spinach roughly chopped
- A dash of hot sauce for heat
- A sprinkle of parmesan on top before baking
Instructions
Preheat and Prepare
- Preheat your oven to 375°F (190°C). If using a store-bought crust, place it in your pie dish and par-bake for 10 minutes. This step prevents a soggy bottom later.
Cook the Sausage
- In a large skillet over medium heat, add olive oil. Once hot, crumble in the sausage and cook until browned, breaking it up with a wooden spoon. This step is especially great if you're using Italian sausage or experimenting with beef sausage recipes. Remove sausage and set aside, leaving some fat in the pan.
Sauté the Vegetables
- In the same skillet, add chopped onions and cook until translucent, about 3 minutes. Add mushrooms and garlic, cooking until the mushrooms are browned and any moisture has evaporated — about 5–7 minutes. If adding spinach, stir it in during the last minute to wilt.
Whisk the Filling
- In a large mixing bowl, whisk together the eggs, half-and-half, salt, pepper, and thyme or Italian seasoning until smooth and frothy.
Layer the Quiche
- Evenly spread the sausage and mushroom mixture in the bottom of the pie crust. Sprinkle the shredded cheese over it. Then pour the egg mixture on top, letting it seep into all the nooks and crannies.
Bake
- Bake in the preheated oven for 35–40 minutes, or until the center is just set and the top is lightly golden. A knife inserted in the center should come out clean.
Cool and Serve
- Let the quiche cool for 10–15 minutes before slicing. This makes it easier to cut and enhances the flavors.